Raspberry Orange Mint Sorbet

An original recipe by Iris Higgins


1 seedless orange

1 cup frozen raspberries

15-25 drops liquid stevia

2-3 mint leaves, minced


  1. Zest an orange and place the zest into a blender. Cut the orange in half and cut around the edges with a knife so you can easily spoon out the orange segments with the pulp. Put the orange segments into the blender, squeezing any extra juice into the blender as well.
  2. Puree the raspberries and orange until smooth. Add liquid stevia to taste.
  3. Pour into ice cream maker, following your maker's instructions.
  4. Once sorbet is ready, stir in mint, and garnish with a mint sprig if desired.  

Makes enough for 1 generous serving or 2 "I'm in polite company so I'm not going to eat as much" servings.  

Find the original recipe at The Daily Dietribe.